Cherry Berry Lattice Pie Recipes

CHERRY PIE WITH LATTICE TOP

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
• Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

CHERRY-BERRY LATTICE PIE

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles very coarse meal. Beat egg with 2 tablespoons milk; add to processor. Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk and wrap in plastic; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Make filling:
• Combine first 6 ingredients in large bowl; toss to blend. Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.
• Preheat oven to 400°F. Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides. Spoon in filling; dot with butter. Roll out remaining dough disk to 7 x 11-inch rectangle. Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use). Arrange 5 strips across pie. Form lattice by arranging 5 strips diagonally across first strips. Cut overhang of bottom crust and strips to 3/4 inch. Fold under; crimp edge decoratively. Sprinkle lattice with sugar.
• Place pie on baking sheet; bake 30 minutes. Cover edge with foil. Continue to bake until filling bubbles thickly, about 50 minutes longer. Cool at least 45 minutes. Serve warm or at room temperature.

LATTICE-TOP CHERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
• Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
• Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
• Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.

CHERRY PIE WITH LATTICE TOP

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
• Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

LATTICE-TOPPED TRIPLE-CHERRY PIE

Steps:

• Strain syrup from Morello cherries into measuring cup. Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend. Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan. Cover and simmer over medium-low heat until cherries are plump, about 10 minutes. Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer. Discard cinnamon stick, nutmeg, and star anise. Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes. Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes. Transfer pie filling to medium bowl and cool completely. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
• Position rack in bottom third of oven and preheat to 400°F. Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon cooled filling into crust. Roll out second pie crust disk on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips. Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired. Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips. Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
• Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
• Serve pie lukewarm or at room temperature with vanilla ice cream.

CHERRY BERRY PIE

Steps:

• Drain cherries and raspberries; reserve 1-1/4 cups juice and set fruit aside. In a saucepan, combine sugar and cornstarch; gradually stir in juice. Cook and stir over medium heat until the mixture begins to boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Gently fold in fruit. Cool slightly. Pour filling into pie crust and top with a lattice crust. Bake at 375° for 45 minutes or until bubbly.

CHERRY AND STRAWBERRY LATTICE PIE

Steps:

• Spray a 9-inch pie plate with a light coating of cooking spray. Sprinkle about 1 teaspoon of the wafer crumbs, if using, on the bottom of the pie plate.
• Roll out 1 sheet of the pie dough until large enough to fit into your prepared pie plate with 1 inch of overhang all around. Press the dough into the pie plate. Sprinkle the remaining wafer crumbs on top of the pie crust and refrigerate. Roll out the remaining sheet of pie dough into a rough rectangle about 1/8 inch thick and refrigerate while you prepare the filling.
• Combine the cherries and strawberries in a large bowl. Mix the sugar, cornstarch, salt and lemon zest in a small bowl. Sprinkle over the fruit and mix well. Add the lemon juice and vanilla and toss to coat. Pour the filling into the chilled bottom crust. Brush some of the heavy cream onto the edge of the overhanging dough.
• Remove the rectangle of dough from the refrigerator and cut into 1-inch-wide strips. Lay strips of dough across the entire pie in one direction about 1 inch apart. Starting at one end of the pie, fold back every other strip halfway. Lay another dough strip perpendicular to the first row of strips. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Trim off excess dough from the strips and then fold in the 1 inch overhang, rolling it in towards the edge of the pie plate so that it sits on top of the plate's rim. Crimp as desired.
• Brush just the lattice portion with the remaining heavy cream. Place the pie in the freezer for 30 minutes to chill and rest.
• Place a foil-lined rimmed baking sheet on the center rack of the oven and preheat to 400 degrees F. When the pie has chilled, place it on the preheated baking sheet and bake until the crust is golden and the pie is bubbling vigorously, 65 to 75 minutes, checking the pie after 35 minutes for browning. Rotate the baking sheet back to front. If the pie is browning too quickly, take a piece of aluminum foil, poke a few holes in it, then lay it gently over the top of the pie for the remainder of the bake time. The center of the pie must be bubbling for the cornstarch to be fully activated. The center of the pie should reach an internal temperature of about 212 degrees F.
• Let cool for at least 3 hours before serving to allow the filling to thicken.